Serve this American style cranberry pie whilst warm with a scoop of vanilla ice cream on top.
This will only be appreciated by fans of a very tart fruit pie. Spectacular cranberry flavor, and sour enough to make you squeal, even with the large amount of sugar. It could have used even more. Even my husband, who adores rhubarb pies and cherry pies because of their tartness had a tough time eating this one. I used orange juice in place of water, and in retrospect, probably should have used it in place of the lemon juice as well. This pie needs no further acid beyond what the cranberries already bring to the table. I increased the butter to 2 tablespoons, as I fail to see how a mere 2 teaspoons could live up to the title of a "buttery" pie (and 2 Tb is not a lot for a 9" pie.) Added 1 tsp grated orange peel and 1/4 tsp mace, which goes perfectly with the flavor of cranberries. The color is a deep crimson, a perfect centerpiece for your holiday table. Just know that the sourness of this pie is so intense that it might not appeal to all. - 25 Dec 2008 (Review from Allrecipes US | Canada)
This recipe was great. everybody loved it. the only differences that i had when i made it was that i used orange juice instead of lemon juice, and i added extra sugar instead of salt. i think that this recipe was great. - 03 Nov 2007 (Review from Allrecipes US | Canada)
Very good pie for cranberry lovers. As it has already been said, it is quite sourbitter, and some people may not enjoy it for that reason. Watch out, for the cranberry filling bubbles and rises a little bit when cooking, so make sure to place your pie plate on a cookie sheet!!! - 15 Nov 2003 (Review from Allrecipes US | Canada)